Phages in Fermented Foods: Interactions and Applications

Phage ecology has attracted increasing attention in recent years. Fermented foods have rich and diverse microbial communities, which are not only the creators of the unique flavors in food, but also good hosts for bacteriophages. However, at present, much is known about the bacterial and fungal comm...

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Published inFermentation (Basel) Vol. 9; no. 3; p. 201
Main Authors Wu, Qian, Li, Luming, Xiang, Peng, Zhang, Ting, Peng, Lianxin, Zou, Liang, Li, Qiang
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.03.2023
Subjects
Alcoholic beverages
application
Bacteria
Bacterial infections
Beverages
Chemical properties
Dairy products
Fermentation
Fermented food
Fermented foods
Food
Food industry
Food processing
interaction
microbial community
Microorganisms
phage
Phages
Probiotics
Transmission electron microscopy
Yogurt
United States
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Summary:Phage ecology has attracted increasing attention in recent years. Fermented foods have rich and diverse microbial communities, which are not only the creators of the unique flavors in food, but also good hosts for bacteriophages. However, at present, much is known about the bacterial and fungal communities and their functions in fermented foods, but little is known about the bacteriophages that inhabit the bacteria. This article reviews recent findings on phage diversity in fermented foods, highlighting how these organisms influence and relate to the dynamics of microbial communities in fermented foods. The application of bacteriophages in fermented food is also discussed, which will help to better control the food fermentation process in the future and promote its further development by the food industry.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9030201